Sous Chef

Salamander Hospitality•Middleburg, VA

6h•$65,000 - $72,000•Onsite

About The Position

We are seeking a talented, hands-on Sous Chef whose primary focus will be banquet and event culinary operations, with coverage of restaurants and other culinary outlets as needed. Working under the direction of the Executive Chef and designated culinary leadership, you will supervise food preparation and service for weddings, corporate meetings, receptions, and special events. You will help develop the culinary team, coordinate event production, and maintain consistently high standards of food quality, presentation, sanitation, and efficiency.

Requirements

At least two years of culinary leadership or supervisory experience in a luxury hotel, resort, catering operation, or fine dining restaurant.
Experience in banquet operations, high-volume cooking, catering, and event food production.
Ability to coordinate multiple functions while maintaining quality and meeting service deadlines.
Strong knife skills and proficiency in cooking techniques and commercial kitchen equipment.
Experience following standardized recipes, managing inventory, and supporting food and labor cost controls.
Ability to read and execute Banquet Event Orders (BEOs).
ServSafe Manager Certification required.
Proficiency in Microsoft Word, Excel, and Outlook.
Strong verbal and written communication skills in English.
Availability to work early mornings, evenings, weekends, and holidays.
Ability to perform essential job duties, including prolonged standing, bending, reaching, and lifting up to 50 pounds, with or without reasonable accommodation.
Valid Virginia driver’s license and ability to meet Salamander’s driver requirements.

Nice To Haves

Culinary degree or accredited apprenticeship preferred.

Responsibilities

Supervise food preparation and service for plated dinners, buffets, receptions, weddings, meetings, and catered functions.
Review Banquet Event Orders (BEOs) and coordinate preparation schedules, food quantities, staffing needs, and service timing.
Ensure consistent recipe execution, portion control, flavor, presentation, and proper food temperatures.
Train, mentor, and guide cooks and culinary team members. Provide clear direction and hands-on assistance during preparation and service.
Assist culinary leadership with seasonal menus, standardized recipes, and accommodations for dietary needs and food allergies.
Assist with purchasing, receiving, storage, inventory management, and organization of food preparation areas.
Monitor food usage, reduce waste, and support effective food cost and labor management.
Maintain a clean, organized kitchen and enforce food safety, sanitation, and workplace safety standards.
Communicate with Banquets, Catering, and other resort teams to ensure coordinated, timely event service.
Support restaurants and other culinary outlets when business needs require.